Boston Cream Cupcakes
Easy Boston cream cupcakes recipe from scratch, homemade with simple ingredients. Composed of soft and fluffy vanilla cupcakes, smooth pastry cream filling, rich ganache topping.
Servings: 18 cupcakes
Calories: 404kcal
Ingredients
Cupcakes
Filling
- 2 cups Homemade vanilla pudding Can use pastry cream
Chocolate Ganache
- 1 cup Semisweet chocolate chips
- 1 cup Heavy cream
Instructions
- Bake vanilla cupcakes and allow them to cool down completely.
- While the cupcakes are baking, make homemade vanilla pudding or pastry cream filling.
- Also make chocolate ganache. Heat chocolate chips and heavy cream in a saucepan. Mix until chocolate chips are fully melted. Let the mixture cool down and thicken a bit.
- Once the cupcakes cool down, remove the liners and slice the cupcake in half with a sharp knife.
- Pour about 1 tablespoon of the filling (it should be cool and thick) on the bottom portion and then stick the other half of the cupcake on top.
- Pour 1-2 tablespoons of ganache on top of the cupcake and let it drip a little along the sides. Enjoy!
Notes
Read all my tips above.
Store leftovers in a sealed container in the fridge for up to 2 days.
Nutrition
Serving: 18g | Calories: 404kcal | Carbohydrates: 42g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 27mg | Potassium: 193mg | Fiber: 1g | Sugar: 27g | Vitamin A: 765IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1.5mg